Directions

1.Cook rice according to package directions. Meanwhile, in a Dutch oven or soup kettle, cook the chicken, celery, green pepper and onion in oil over medium heat for 8 minutes or until chicken is no longer pink; drain.

2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Serve over rice.
Yield: 6 servings.